Beet Greens Bulgur With Carrots and Tomatoes

Name: Beet Greens Bulgur With Carrots and Tomatoes
Total time: 1 h
Yield: Serves 6
Cuisine: greek
Ingredients: 2 generous bunches beet greens (1 to 1 1/2 pounds); 1/4 cup extra virgin olive oil; 1 medium onion, chopped; 1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups); 2 garlic cloves, minced; 1 teaspoon sweet paprika; Salt and freshly ground black pepper to taste; 1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes; 1 cup coarse bulgur; 2 cups water; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; Juice of 1 to 2 lemons

By Martha Rose Shulman

Total Time: 1 hour
Rating: 4(73)
Notes: Read community notes

Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal – though you could also serve this as a side dish.

Featured in: Making Old Vegetables New Again

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Ingredients

Yield:Serves 6

2generous bunches beet greens (1 to 1½ pounds)
¼cup extra virgin olive oil
1medium onion, chopped
1large or 2 medium carrots, peeled and cut in small dice (1 to 1½ cups)
2garlic cloves, minced
1teaspoon sweet paprika
Salt and freshly ground black pepper to taste
114.5-ounce can chopped tomatoes, or 1½ cups chopped fresh tomatoes
1cup coarse bulgur
2cups water
¼cup chopped fresh parsley
¼cup chopped fresh dill
Juice of 1 to 2 lemons

Ingredient Substitution Guide

Preparation

Step 1
Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
Step 2
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and carrots and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Taste and adjust seasoning.
Step 3
Add bulgur and stir to coat with tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
Step 4
Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Tip

Advance preparation: The dish will keep well for 3 or 4 days in the refrigerator. Reheat in a pan, in a medium oven, or in the microwave.

Ratings

4 out of 5

73 user ratings

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Cooking Notes

Sophie4 years ago

120 gr (1/2 cup) bulgur 1 cup water (w/ 1 tsp veggie stock) 4 large carrots 400 gr baby spinach juice of 1 lemon

NW foodie6 years ago

Used beet stems, substituted French lentils and added sliced mushrooms. Delicious soup!

Bonnie4 years ago

This recipe adapts well to a different grain or greens ..I used spinach rather than beet greens .

Barbara3 years ago

Used this to stuff acorn squash. Very good!

Dee3 years ago

Absolutely delicious. I used beets instead of carrots since I had a bunch of fresh beets with their greens from the farmers market. I roasted them separately at 450, covered, in a little water. I used the beet juice and a little broth in cooking the farro (vs bulgar.) Otherwise all the same. Didn’t want soupy, and it wasn’t.

keep the stems!2 years ago

If you don’t want to try sautéing them w the onions for this dish (worth a try!), absolutely keep for another dish. The stems are fabulously tasty—a pity to toss them!

susan m1 year ago

Made this and it came out fine. Not amazing, but good. Would add more spices--maybe some red pepper--next time. The lemon was great at the end.